Double-Berry Pancakes
- Reviews 5
Ready In: 25 mins
Yields: 12 pancakes
Ingredients
- 1 1⁄2 cups all-purpose flour
- 2 tablespoons sugar
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 large eggs, separated
- 2 cups buttermilk
- 1⁄4 cup butter, melted
- 1 cup rinsed fresh blueberries (or un-rinsed if using frozen)
- 1 cup rinsed fresh raspberry (or un-rinsed if using frozen)
- real maple syrup
Directions
- In large bowl, combine dry ingredients.
- In another bowl, mix egg yolks, buttermilk and butter until well blended, then stir this into the flour mixture.
- In another large bowl beat egg whites on high speed until soft peaks form, then fold into batter- gently but completely; there should be no white streaks remaining.
- Cook pancakes on 350 degree nonstick griddle, using 1/3 cup of batter per pancake evenly arrange 1 tablespoon each of blueberries and raspberries onto each pancake.
- Cook until bottom is nicely golden brown and edges are dry then flip and cook around 2 minutes more.
- Serve with real maple syrup.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off